Brown Butter Skillet Cornbread

Why You’ll Love This Recipe

This recipe takes traditional cornbread to a whole new level by infusing it with the rich, nutty taste of brown butter. The maple syrup adds a touch of sweetness that complements the savory elements perfectly. The result is a moist, flavorful cornbread that’s crispy on the edges and soft on the inside. Plus, it’s baked right in a skillet, giving it that irresistible golden crust. This cornbread is easy to make, and it’s the perfect accompaniment to soups, stews, or just about any meal.

Ingredients

• 12 tablespoons (1½ sticks) unsalted butter

• ½ cup maple syrup

• 2¼ cups buttermilk

• 3 large eggs

• 1½ cups yellow cornmeal, fine or medium-coarse grind

• ½ cup whole wheat flour

• ½ cup all-purpose flour

• 1½ tablespoons baking powder

• 1½ teaspoons kosher salt

• ½ teaspoon baking soda

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 375°F. In an 11- or 12-inch ovenproof skillet (preferably cast-iron), melt the butter over medium heat. Cook, swirling the pan to lightly coat the sides and bottom, until the foam subsides and the butter turns a deep nut brown. Be careful not to burn it.

2. Pour the brown butter into a large bowl (don’t wipe out the pan). Whisk in the maple syrup, followed by the buttermilk. Let the mixture cool to the touch. If it’s still hot, let it cool before whisking in the eggs.

3. Whisk in the cornmeal, flours, baking powder, salt, and baking soda.

4. If the skillet is no longer hot, reheat it briefly on the stove for a few minutes. Scrape the batter back into the skillet.

5. Bake for 30 to 40 minutes, or until the top is golden brown and a toothpick inserted comes out clean.

6. Cool in the skillet for 10 minutes before slicing.

Servings and Timing

• Prep Time: 10 minutes

• Cooking Time: 30-40 minutes

• Total Time: 1 hour

• Servings: 12 servings

Variations

• Add-ins: Feel free to add corn kernels, shredded cheese, or chopped herbs like rosemary or thyme for extra flavor.

• Gluten-Free Version: Substitute the whole wheat and all-purpose flour with a gluten-free all-purpose flour blend.

• Spicy Version: Add diced jalapeños or red pepper flakes to give the cornbread a spicy kick.

Storage/Reheating

• Storage: Store any leftover cornbread in an airtight container at room temperature for up to 3 days.

• Reheating: Reheat individual slices in the microwave for 20-30 seconds, or in the oven at 350°F for about 10 minutes.

FAQs

Can I use regular butter instead of unsalted butter?

Yes, you can use regular butter, but you may want to reduce the amount of added salt since regular butter already contains salt.

How do I know when the cornbread is done?

Insert a toothpick into the center of the cornbread. If it comes out clean or with just a few crumbs, the cornbread is done.

Can I make this cornbread ahead of time?

Yes! You can make this cornbread a day ahead. Just store it covered at room temperature and reheat before serving.

Can I use a different type of syrup instead of maple syrup?

You can use honey or agave syrup as a substitute for maple syrup, but it will alter the flavor slightly.

Can I make this cornbread without a cast-iron skillet?

Yes, you can use any ovenproof skillet or baking pan, but a cast-iron skillet gives the best texture and a golden, crispy edge.

How can I make this cornbread less sweet?

Reduce the amount of maple syrup to ¼ cup if you prefer a less sweet cornbread.

Can I use a regular mixing bowl instead of the skillet for the batter?

Yes, but remember that you’ll still need to bake it in an ovenproof skillet for the best texture and crust.

Can I freeze leftover cornbread?

Yes, you can freeze cornbread. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer bag. It can be frozen for up to 3 months.

Can I substitute regular flour for whole wheat flour?

Yes, you can substitute all-purpose flour for the whole wheat flour. The whole wheat flour adds a bit of texture and nuttiness, but the cornbread will still be delicious with just all-purpose flour.

How can I make this cornbread dairy-free?

Use a dairy-free butter substitute and replace the buttermilk with a non-dairy milk (such as almond or soy milk) mixed with a tablespoon of lemon juice or vinegar to create the same acidity.

Conclusion

This Brown Butter Skillet Cornbread is an easy, flavorful twist on a classic dish. With its golden, crispy edges and rich, nutty flavor from the brown butter, it’s the perfect addition to any meal. Whether served with chili, barbecue, or enjoyed on its own, this cornbread will quickly become a favorite in your kitchen. The combination of maple syrup and buttermilk makes it wonderfully moist, and the cast-iron skillet ensures a perfectly crisp crust. Enjoy!